When they are in season we can get japalinos that are huge 4" to 4 1/2" long and 1" to 1 1/2" in diameter. They are fantastic to core and stuff. You can control the heat by putting some of the membranes that you take out with the seeds into the cream cheese. Did you know that if you carefully totally remove the yellow membrane and seeds that the meat of the japalino is totally without heat and tastes like the best bell pepper that you ever tasted? Try this, carefully slice the meat off the sides of the pepper. Don't go deep enough to get into the seed cavity. Take a bite it is SWEET not hot at all. If you want to be mean slice a piece off and say how sweet it is and then had the pepper to someone else. If they bite it, it is going to be hot. All the capsaicin is in the oil in the membranes and on the seeds, none is on the flesh.